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Raisin Bread Rolls

These raisin bread rolls are hard to resist. They are super soft, fluffy, tender, and chewy, and they are ready in less than two hours  –  If you have to bring one thing to your get-together party, please consider these Raisin Bread Rolls. You will be glad you did.These raisin bread rolls are hard to resist

Raisin Bread rolls

These Raisin Bread Rolls are not only quick and easy to make, but they also have an excellent flavor and nice tender crumbs. The texture is reminiscent of my favorite dinner rolls – soft and tasty but filled with raisins and with a hint of cinnamon.

Talking about raisins and cinnamon, have you tried my hot cross buns recipe yet? These buns are deliciously spiced with cinnamon, nutmeg, and orange zest. Check out the recipe here; I’m sure you will love it!

I have to admit that these warm dinner rolls are quite addictive because they are hard to resist!

These raisin bread rolls are super soft, fluffy, tender and chewy and they are ready in less than two hours!

Though this recipe is straightforward, I simplified this recipe further by skipping some of the kneading and proofing time, thereby reducing the wait time. The dough also requires light kneading, which will save you some elbow grease. So this recipe is a winner on all sides.

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Notes:

  1. The Dough will be soft and sticky. You don’t have to worry about this. Just continue to work the dough, sprinkling as little flour as possible on your work surface. With time the Dough will become less sticky and more springy but still soft.
  2. Also, you need to use a minimal amount of flour, about one to two tablespoons at most, through the kneading process. Don’t be tempted to add the flour in excess; otherwise, the dough will turn out hard, and the resulting bread will be hard.
  3. Please don’t be tempted to add excess Flour; otherwise, the rolls will come out tough, and if you are using the mixer or food processor, you may need to add about 1 Tablespoon (not more than that, please).
  4. Make sure the dough rises well before baking it!
  5. Yeast is susceptible to heat. Be sure your milk is warm to the touch before adding your yeast. A temperature range between 105°F and 110°F works best. The yeast will not get activated. Hot milk will kill the yeast. I personally don’t use a thermometer for reading the temperature of my liquid. However, if you are not sure, you can use a thermometer.
  6. This recipe works better if you don’t make your rolls too big. Otherwise, the Bread Rolls will not cook so well on the inside.
These raisin bread rolls are hard to resist

Raisin Bread Rolls

These raisin bread rolls are hard to resist. They are super soft, fluffy, tender, and chewy and they are ready in less than two hours.
4.83 from 28 votes
Print Pin Rate
Course: Breakfast/Lunch/Dinner
Cuisine: American
Keyword: bread, bread rolls;, homemade
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 1 hour 15 minutes
Total Time: 1 hour 50 minutes
Servings: 12 Pieces
Calories: 235kcal
Author: Lola Osinkolu

Ingredients

  • Cups Bread Flour plus about a handful for kneading
  • 4 Tbsp Butter Melted
  • 1 Tsp Salt
  • 1 Cup Milk Warm
  • 2 Tsp Sugar for proofing the Yeast
  • 1 Tbsp Yeast
  • Cup Sugar
  • ½ Cup Raisins
  • ½ Tbsp Cinnamon
  • 2 Eggs
  • 1 Egg Egg wash

Instructions

  • Proof the yeast by dissolving the yeast, and the two teaspoons of sugar in the warm milk stir well and set aside for about 5 minutes.
  • In another large bowl, combine the flour, salt, Cinnamon, and sugar. Make a well at the center and add the proofed yeast, eggs, melted butter, and raisins. Mix until a soft and sticky dough is formed.
  • Cover the dough and leave to rest for 15 minutes
  • Transfer the dough to a lightly floured surface and knead for about 5 minutes until a soft, smooth, and elastic dough is formed.
  • Divide the dough into twelve pieces. Use your fingers to flatten it out and roll it up tightly (as you would roll up a mat and place the rolls on a parchment-lined baking tray.
  • Cover the rolls with a clean kitchen towel and leave them to rise in a warm place for 1 hr to 1 hr 15 minutes till doubled in size.
  • To make the egg wash, crack one egg, and whisk with a tablespoon of water.
  • Brush the bread rolls with the egg wash and place in a preheated oven, and bake at 350F for 15 to 20 minutes or till golden brown.

Notes

  1. The Dough will be soft and sticky. You don't have to worry about this. Just continue to work the dough, sprinkling as little flour as possible on your work surface. With time the Dough will become less sticky and more springy but still soft.
  2. Please don't be tempted to add excess Flour; otherwise, the rolls will come out tough, and if you are using the mixer or food processor, you may need to add about 1  to 2  tablespoons of extra flour.
  3. Make sure the dough rises well before baking it!
  4. Yeast is very sensitive to heat. Be sure your milk is warm to the touch before adding your yeast. A temperature range between 105°F and 110°F works best. The yeast will not get activated. Hot milk will kill the yeast. I personally don't use a thermometer for reading the temperature of my liquid. However, if you are not sure, you can use a thermometer.
  5. This recipe works better if you don't make your rolls too big. Otherwise, the Bread Rolls will not cook so well on the inside.
  6. Also, you need to use a very little amount of flour, about one to two tablespoons at most, through the kneading process. Don't be tempted to add the flour in excess; otherwise, the dough will turn out hard, and the resulting bread will be hard.

Nutrition

Serving: 12pieces | Calories: 235kcal | Carbohydrates: 38g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 255mg | Potassium: 138mg | Fiber: 2g | Sugar: 6g | Vitamin A: 210IU | Vitamin C: 0.3mg | Calcium: 44mg | Iron: 0.8mg

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Recipe Rating




Kristina

Monday 24th of April 2023

These are really good and super easy! I left out the cinnamon and raisins (my kids don't care for raisins) and put in chocolate chips instead. I think I did not add enough chocolate chips or maybe next time I will put a little more sugar in the dough for a little bit more sweetness.

As others have said, I think this is a very versatile recipe.

Chef Lola's Kitchen

Friday 28th of April 2023

I am happy you can customize it to your taste, Kristina. That's lovely. 😃

Lidia Luna

Tuesday 28th of June 2022

I tried the recipe love it. But my bread didn’t come out soft. I didn’t use extra flour only very little on kneading would love to hear your feedback on what I did wrong.

Pam

Wednesday 23rd of February 2022

Wonderful and easy recipe. I will be trying as sandwich rolls without the cinnamon and raisins as well. My imagination is taking me to all kinds of ways to use the basic dough recipe!

Chef Lola's Kitchen

Friday 25th of February 2022

I'm all for imaginative experiments, do let us know how that works out Pam.

Jessie

Wednesday 8th of September 2021

This and sausage rolls are regulars now everyone always ask when am I going to make again 😍😉😊 thank you chef Lola.🙏namaste

Gina

Sunday 29th of August 2021

I made these yesterday and they were fantastic! Very easy, fairly quick and absolutely delicious! I was looking for a raisin bun recipe with a yeast dough that wouldn't take hours to prepare. These were perfect and I have already shared the recipe with others. Thank you, chef Lola!

Lola Osinkolu

Sunday 29th of August 2021

Glad you liked the recipe and thanks for sharing.😊